This soup is another one of those foods from my childhood that didn’t impress me back then. Most of my experience of it, however, was as a school lunch, and most children hated it. Now when I make it, I think it’s absolutely delicious! I think it’s important to use as nice beef stock as possible, as that brings a lot of flavour to this soup. Traditionally, the soup is served with hard boiled eggs.
500g fresh spinach
2 litres water
4 tsp salt
3 tbsp plain flour
1 litre beef stock
1 1/2 dl cream
1. Wash the spinach leaves, and bring to boil in the water with the salt. Cook for about 5 minutes or until cooked, then pour the water off and drain the spinach.
2. Melt the butter in a pan, then add the flour to it and mix together.
3. Start adding the beef stock, little by little, mixing continuously, until it has all been used and mixed together.
4. Puree the drained spinach in a blender, and add into the stock. Stir until it has all been mixed in properly.
5. Add the cream, then season with salt, pepper and nutmeg to taste. Cook for few minutes, and the soup is ready to be enjoyed!